Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho "paint."
Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
Who doesn't love a great piece of chicken, crispy bacon coupled with creamy sharp cheddar cheese. As you know I love taking ingredients we use everyday in the kitchen and create something fresh, ne...
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
Lemon-Herb Potato Salad isn't your mother's potato salad. Made with peppery arugula, kalamata olives, fresh herbs, and lemon, this potato salad will stand out among the other side dishes at your next gathering.
A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you can’t find Denver steak, substitute top sirloin or New York strip.
